Zuppa di Farro e Legumi (Spelt and Mixed Legume Soup)
Why this recipe works
- A proper savoury base: Slowly softening the onion, carrot and celery gives the soup sweetness and depth before the grains and legumes are added.
- Naturally creamy broth: Pearled spelt releases starch as it simmers, giving the broth body without needing cream or dairy.
- Keeps and reheats well: The grains and legumes hold their texture after chilling, making the soup suitable for batch cooking and freezing.
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Ingredient notes
- Use pearled spelt: Pearled spelt is the right choice for this timing. Hulled spelt is less processed and usually needs a much longer simmer.
- Rosemary options: Fresh rosemary gives a clean, resinous aroma. Dried rosemary is stronger, so add it with the stock and use a lighter hand.
- Bean choice: Cannellini beans keep the soup mild and creamy, while borlotti beans bring a slightly earthier flavour.
Texture tips
- For a creamier finish: Mash a few spoonfuls of beans against the side of the pot, then stir them back through the broth.
- If the soup thickens: Spelt continues to absorb liquid as it sits. Loosen the soup with a little hot vegetable stock when reheating.
- Add the legumes late: The canned lentils and beans only need heating through, so adding them near the end helps them keep their shape.
Make-ahead tips
- Make ahead: Cool the soup completely, then store it in a sealed container in the fridge for up to 3 days.
- Freezing: Freeze after cooking for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheat gently: Warm on the hob until piping hot all the way through, adding a little vegetable stock if the soup has thickened.
Authenticity notes
- Italian home-style character: The combination of soffritto, legumes, grains and olive oil reflects the practical, rustic style of many Italian vegetable and bean soups.
- Simple finish: A drizzle of extra-virgin olive oil and freshly ground black pepper is enough to finish the soup without masking the rosemary and grains.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a large pot over a medium heat. Finely dice the onion, carrot and celery, then add them to the pot with a pinch of the black pepper. Cook for 8 to 10 minutes, stirring, until softened and sweet but not browned.
- Add the rosemary sprig and the spelt, stirring for 1 minute to coat the grains in the oil. Pour in the hot vegetable stock and bring to a gentle simmer. Cook for 25 to 30 minutes, stirring occasionally, until the spelt is tender and the broth looks slightly creamy.
- Stir in the lentils and cannellini beans and simmer for 8 to 10 minutes until everything is piping hot. Remove the rosemary sprig, then taste and add more black pepper if you like. Ladle into bowls and finish with a drizzle of extra virgin olive oil.
Recipe notes
Tips
- For a creamier texture, mash a few spoonfuls of the beans against the side of the pot, then stir them back through the soup.
- Keep the simmer gentle and stir now and then so the spelt does not catch on the base of the pot.
- If serving anyone who is vulnerable, make sure the soup is reheated until piping hot all the way through.
Substitutions
- Replace fresh rosemary with 0.5 tsp dried rosemary, added with the stock.
- Replace cannellini beans with borlotti-beans for a slightly earthier flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently on the hob with a splash of vegetable stock if it has thickened, until piping hot. Freeze for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: Italian
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